Formation and relevance of 5-hydroxymethylfurfural in bioactive subcritical water extracts from olive leaves

Food Research International

Volumn 47, Issue 1, 2012, Pages 31-37

  Herrero, M ^a   Castro Puyana, M ^a   Rocamora Reverte, L ^b   Ferragut, J A ^b   Cifuentes, A ^a   Ibanez E ^a  

^a INSTITUTE OF FOOD SCIENCE RESEARCH CIAL   (Spain)

^b MIGUEL HERNÁNDEZ UNIVERSITY   (Spain)

Author keywords

5 hydroxymethylfurfural; Antioxidant; Antiproliferative; HMF; Maillard reaction; Subcritical water extraction; SWE

Indexed keywords

5 HYDROXYMETHYL FURFURALS; ANTI-PROLIFERATIVE; ANTIOXIDANT; HMF; MAILLARD REACTION; SUBCRITICAL WATER EXTRACTION; SWE;

CHEMICAL REACTIONS; GLYCOSYLATION; LIQUID CHROMATOGRAPHY; MASS SPECTROMETRY;

SOLVENT EXTRACTION;

EID: 84856908699     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2012.01.008     Document Type: Article

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